Homemade Dairy & Gluten-Free Pancakes

Healthy AND tasty pancakes? You bet! This delicious chocolate sprinkled Betsy’s Best banana and oats pancake will make you jump for joy. Not big on chocolate for breakfast? Use berries for a delicious twist.

Preheat a skillet to medium heat or about 300-325°F. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes. Mash your very ripe banana with baking powder. Add flax egg, oil, salt, vanilla, Betsy’s Best, almond milk and stir. Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently. Scoop scant 1/4 cup measurements onto lightly greased griddle. Cook for 2-4 minutes on each side – until golden brown. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Notes:

* Should yield 5-6 small pancakes.

* Make gluten-free by using gluten-free oats and flour.

* Adding 1 tbsp. of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn't find it necessary.